Jikon 'Omachi' Junmai Ginjo Sake

Brewery: Kiyasho Shuzo • Prefecture: Mie • ABV: 16% • Rice: Omachi from Okayama milled to 50% • Yeast: –  • Water: Nabari river well water (medium soft) • Sake Meter Value: +1 • Acidity: 1.6

• Opulent fruit with herbal, earthy undertones. Distinctive bright and acidic Jikon finish.
• Made from heirloom Omachi rice milled to 50%
• Bright enough to work as an aperitif, but a gorgeous contrast to shellfish like crab and raw oysters or a range of seafood.
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